Inspired to our previous post to try egg white cocktails? Read on to find out how to prepare egg white for your cocktails. Egg whites can be prepared a la minute using a fresh whole egg but this has some drawbacks. Granted it may seem more fresh but there is an increased risk of getting bits of the yolk and shell I the drink. It is also hard to replicate the quantity of egg white used as no two egg are exactly the same size.
Our solution is to pre-prepare a bottle of egg white. This increases speed and accuracy, which is key if you have a busy service or are planning on pushing out a whole lot of whisky sours for a house party!
Crack all the eggs into a large bowl. Remove the egg yolks either using an empty drink bottle or your hands (use your fingers as a strainer). It is weirdly satisfying.
Do not throw the egg yolks away! They can be frozen and used to make things like crème patisserie, which keeps well in the fridge for about a week.
You’ve probably noticed that the bowl of egg whites isn’t a homogeneous liquid and strands of albumin are still present. This definitely hinders measuring. Nothing is more annoying than a huge strand of inner albumin plopping into your jigger and splashing you with goop.
Homogenising the egg white mixture is a simple solution. By pulsing a hand blender gently through the egg whites, it helps to break up the albumin creating a more liquid solution. This shouldn’t take more than a minute for about 10 eggs. Do not go crazy as this will give you a meringue. Put it into a squeeze bottle and this should store well up to three days. All the trouble of cracking an egg in the middle of service gone!
If you like the above in video format, you can check out our youtube channel.
Cheers! Talk soon!